- 4 boneless skinless chicken breasts (or 4 split fryer breasts - skinned)
- 1 tablespoon butter
- 1/2 small onion minced
- 1 garlic clove crushed
- 1 tablespoon parsley
- 1 tablespoon brown Sugar Twin
- 1 tablespoon mustard
- 1/2 cup chicken stock
- 1/4 cup red wine
- 4 tablespoons gin
Melt the butter and sauté the chicken until browned. Transfer to ovenproof dish. Cook onion until soft. Purée the remaining ingredients together then add to pan, heat through, pour over chicken and cover dish.
Bake at 350 degrees 15 to 20 minutes for boneless breasts and 30 to 40 minutes for bone-in split breasts.
This recipe yields 4 servings; less than 1 carb gram per serving.